1 c. flour
1 stick butter
1/4 tsp. salt
1 c. water
4 eggs (room temperature)
2 (3.4 oz.) pkg. instant French vanilla pudding
2 1/2 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
12 oz. Cool Whip
3 oz. chocolate chips
2 tbsp. butter
1 c. confectioners sugar
3 to 4 tbsp. milk

In saucepan, bring water and butter to the boil until all butter is melted. All at once, add flour and salt; beat until mixture forms a ball that leaves the sides of the saucepan. Cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Spread pastry mixture onto an ungreased jellyroll pan or cookie sheet.

Bake in 400°F oven for 35 minutes. Remove from oven; pierce bubbles with fork while hot. Cool completely.

Mix instant pudding with milk; add softened cream cheese. Beat together. Spread mixture over pastry. Spread whipped topping over pudding. Melt chocolate chips and butter over low heat. Mix with confectioners sugar and milk to form thin glaze. Pour or drizzle chocolate glaze over whipped topping. Refrigerate at least 1 hour or longer. Enjoy!